Justin S.
Yelp
For Saturday lunch, I returned with mother for some dim sum. Despite the lunch rush, I only needed to wait 15 minutes for a table. That, however, belied the lunch rush in the back kitchen. Though I put in my order at 12:20, I only started receiving dishes at 12:40. The 7 dim sum items progressively showed up, with the last time arriving at 12:50. I may have showed up just when the kitchen needed to steam another batch of, well, everything.
Nonetheless, all the items proved just as delicious as I remembered. Everything arrived piping hot - nothing seemed to have sat in some steamer for extended periods of time.
Both the 燒賣 / siu mai and 蝦餃 / har gow impressed with their delicate shrimp and meat texture. Neither had the flour bulk ubiquitous in other dim sum restaurants. This, in turn, allowed the fillings' natural juices to impart extra umami richness.
The 牛肉腸粉 / beef chang fen, featuring beef treated with tapioca powder, had a remarkable texture reminiscent of "fluffy beef" commonly found in hot pot dishes. The beef had a melt-in-your-mouth quality that added a delightful element to the dish.
Additionally, both the 蝦餃's wrapping and 牛肉腸粉 possessed a delicate wrapping with a chewy bounce, striking a balance between texture and tenderness.
I do have one nitpick regarding the 鳳爪 / marinated chicken feet. Normally the saucer has a some sauce, but this came without any. Despite that, the skin of the chicken feet remained fluffy, and the marinade had fully permeated.
At $5-6 per dim sum item, the price point does seem relatively high compared to other dim sum restaurants' price points. The quality boost does justify it (so long as you completely forget about pre-Covid dim sum prices).